Green Goddess Dip

Green Goddess Dip

4 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    1 h 15 m
TerryWilson
Recipe by  TerryWilson

“You can use 'lite' sour cream and mayonnaise, but the flavor seems a bit flatter.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

Directions

  1. Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.

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Reviews (4)

Rate This Recipe
leftoverQueen
10

leftoverQueen

Instead of lemon try Tarragon vinager

Skoo
8

Skoo

I made this last night with "Greek Souzoukaklia" (from this site). It was the perfect compliment to the meat! I did have to make some changes- I didn't have anchovies,a nd I played with the fresh herbs a bit. It was wonderful!

Marianne
1

Marianne

I made only half of this, but because I only had a little fresh tarragon left, I had to use a part of the dried version. I also used 1/2 teaspoon of anchovy paste rather than the fillet. The first night I used it as a salad dressing, and it didn't go over that well. The next night I used it as it as written---a dip----and it was a good success! This will definitely be a repeat for company! Thanks for this recipe!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 100 cal
  • 5%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 1.1 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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